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| Gluten-free Cauliflower Soup |
1 head cauliflower, cut into pieces1 medium onion, chopped1 box Kitchen Basics Chicken Stockenough water to slightly cover
1 stick of butter (or ½ cup margarine)½ cup rice flour3 cups of milk1 cup milksalt, pepper and parsley as desired
Simmer first 4 ingredients in a large pan until tender. Meanwhile in a smaller pan, melt butter. Stir in rice flour and cook about 2 minutes. Add 3 cups of milk and simmer on medium low until thickened. When cauliflower is tender, do not drain. Add thickened milk mixture to the cauliflower and simmer on low for a few minutes (do not boil or it will get thinner!). Add as much of the 4th cup of milk you need to make a good, creamy consistency. . Add 1 cup of shredded cheese, stir until melted.
Options.
- This recipe works well substituting broccoli, mushrooms, potatoes, or any other vegetable.
- It is good without the cheese also
- May substitute GF chicken broth for the stock and water
- To make a thicker consistency, puree half of the soup mixture and add back into the pot.
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